Asian Chicken Noodle Salad

Asian Chicken Noodle Salad

153 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Xing Jin
Recipe by  Xing Jin

“This easy to prepare noodle salad has plenty of seeds, nuts, greens, chicken, and vegetables.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix the noodles, sunflower seeds, and pine nuts with melted butter until evenly coated. Spread the mixture in a thin layer on a baking sheet.
  2. Bake 7 to 10 minutes in the preheated oven, stirring occasionally, until evenly toasted. Remove from heat, and cool slightly.
  3. In a large bowl toss together the noodle mixture, bok choy, green onions, chicken, water chestnuts, and snow peas.
  4. Prepare the dressing by blending the oil, vinegar, soy sauce, sugar, and lemon juice. Pour over salad, and toss to evenly coat. Serve immediately, or refrigerate until chilled.

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Reviews (153)

Rate This Recipe


Awesome salad!!! But please, do not use the 2 tbsp. of butter to toast the nuts & noodles. It is completely unnecessary and simply adds fat and calories. If you have peanut oil, substitute it for the vegetable oil too. It has a more complementary flavor for this recipe. Also, this salad is really good without chicken as well. I served it as a side dish to roasted chicken instead of tossing the chicken in it. I used less of the dressing this way, which cut down on fat and calories too. Overall, great recipe!



Very good salad Xing Jin (cool name)! I changed it up a bit but with really good results. Instead of using bok choy, I used a package of pre-shredded cabbage, a handful of bean sprouts in place of the snow peas and slivered almonds instead of the sunflower seeds. I added a splash of sesame oil to the dressing for extra flavor. The dressing was really good. I only used 1/4 cup of oil and that seemed ample enough. Mine did get a little soggy after sitting a while so I suggest using the dressing over individual servings if you don't plan on eating it all in one sitting. Will pass this one on.



WOW! This dish is delish! I needed it to be especially easy and quick, so I used fully cooked rotisserie chicken from my supermarket deli and cut it up while the noodles and nuts were cooking. Instead of a 1/4 Cup sugar, I only used 2 TBS. and it was just right. I also added about a cup of shredded coleslaw. Adding 1/4 Cup each of sesame and peanut oil, instead of 1/2 Cup vegetable oil, made the dressing very authentic. My husband loved it. I'll be making this again. Thanks! :)

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Amount Per Serving (4 total)

  • Calories
  • 736 cal
  • 37%
  • Fat
  • 55.8 g
  • 86%
  • Carbs
  • 43.8 g
  • 14%
  • Protein
  • 20.4 g
  • 41%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 1055 mg
  • 42%

Based on a 2,000 calorie diet



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Asian Chicken Salad


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Asian Noodle and Pasta Salad